Ingredients:

  • 1 pound (454g) cooked shrimp, peeled and deveined, chopped
  • 8 ounces (227g) cooked crab meat, flaked (or imitation crab meat, chopped)
  • 1/2 cup (50g) finely diced celery
  • 1/4 cup (30g) finely diced red onion
  • 1/4 cup (15g) chopped fresh dill
  • 1 avocado, pitted and diced
  • 1/4 cup (60ml) mayonnaise (full-fat, keto-friendly)
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • Optional: A pinch of cayenne pepper

Instructions:

  1. If using large shrimp, chop it into bite-sized pieces. Flake the crab meat, removing any shells.
  2. In a mixing bowl, combine the chopped shrimp, crab meat, celery, red onion, dill, and avocado.
  3. In a small bowl, whisk together the mayonnaise, lemon juice, olive oil, Dijon mustard, salt, pepper, and cayenne pepper (if using).
  4. Pour the dressing over the seafood mixture and gently stir to combine, being careful not to mash the avocado too much.
  5. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld (optional).
  6. Serve chilled. Garnish with extra dill if desired. Enjoy this keto seafood salad!